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Smoking Ribs Thread For All


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#1 SmokenFire

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Posted 02 June 2018 - 04:51 PM

I dug through but did not find a ribs only thread and started this one to serve as a general repository of all things bbq ribs - kinda like the burger or taco threads in Cooking With Fire.  For my first contribution here I humbly submit two racks of baby backs that my wife cooked entirely by herself.  She's watched me and eaten the practice runs from our competition team, so she knows her way around all manner of smoked meats.  These turned out better than good, even though I prefer spares.  About 60% of me is swole up with pride, and the other 40% is more than a bit jealous lol. 

 

Here they are just off the smoker:

 

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Nice cut from the middle:

 

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Sauced and ready for the party:

 

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We did these with cherry and a bit of pecan wood, seasoned with my DruBQ rub & a little bit of smoked serrano powder for good measure.  :)

 


Edited by SmokenFire, 02 June 2018 - 04:51 PM.

It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

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#2 hogleg

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Posted 02 June 2018 - 05:07 PM

Beautimus!!  :drooling:  :drooling:  :drooling:



#3 abnjmdan

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Posted 02 June 2018 - 06:49 PM

Looks delicious!



#4 Rajun Gardener

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Posted 02 June 2018 - 08:32 PM

Dude, Keep the wife!!! She's rocking the smoke and they look great.

I'm like you and prefer spares over baby backs with that curved bone.

 

 

 

 

I'm smoking a beef plate rib tomorrow, I've been Bogarting that thing for a few weeks and tomorrow is the day it happens. Spent a few hours today making a pork rib rub but it'll have to wait, it's beef tomorrow.

 

I just cleaned off the fat and put a little seasoning on to marinate over night. This is the first whole plate I bought and didn't know the meat grain changes at the end. I bought this from the local grocery store that sells short ribs. The butcher said they get 4 of these in a cryovac and then cut them for short ribs so I bought one. Next time I'm gonna have to look these over better. That's a $30 rack if anyone was wondering. Check this out.

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Look at all the fat I cleaned off. Yes that's a Pizza Hut box from supper, I'm recycling for a change but it's going into the burn barrel tomorrow to smell up the country.

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#5 SmokenFire

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Posted 02 June 2018 - 11:30 PM

RG that 3rd pic down showing the marbling on those beef ribs is money.  Can't wait to see what you do with em.  :)


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#6 Rajun Gardener

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Posted 03 June 2018 - 01:38 PM

I fired up the drum and started seasoning the ribs and turkey drumsticks. I'm using Crystal's hot sauce for a binder on both and some cheap steak rub on the ribs. I'm trying out the rib rub I made on the drumsticks, I'm curious to see if it gets burnt or makes a nice bark with the sugar I put in it. The wings were bought stuffed and seasoned/marinated.

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Everything went on at 12:30, I'll check it at the 2 hour mark and add more hickory chips if I need them.

 

 

Off topic but I know he'll see it.

Mike, here's how I've been using the charcoal basket and it works great, a piece of scrap plate metal works. That little bit of charcoal will burn 8 hours at 225-250, I haven't done a longer cook yet but I'm sure if I fill it up it should last at least 12 hours. That empty spot is where I dump a 3/4 full chimney of hot coals and it settles in nice at about 250. 

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#7 Rajun Gardener

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Posted 03 June 2018 - 04:28 PM

It's getting close and the smell is killing me. The rib rub seems to have the right amount of sugar and should work good on spares.

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#8 Rajun Gardener

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Posted 03 June 2018 - 08:22 PM

I'm late but I had to eat!!

 

 

 

I wasn't really impressed with these ribs. I've been eating beef back ribs and they are so much better to me.

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I pulled the bones and cut it in half then sliced it like brisket, it's good but they don't have as much marbling or flavor as beef back ribs. I should've left the fat on but it's a learning thing. Everyone who ate liked them but I'm going for max flavor and these just didn't make it for me.

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The turkey was off the chain awesome, like spicy ham.

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Finally a plate after all the tasting. Head County BBQ sauce is a must try, it's thin and has good flavor. 

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#9 Rajun Gardener

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Posted 03 June 2018 - 08:35 PM

I just checked the drum temp, still rolling perfect. I'll check again later if I remember after the game of Steph!!!

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#10 MikeUSMC

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Posted 17 June 2018 - 02:12 PM

Happy Father's Day to all the other Dads out there! Hope you're enjoying your day as much as I am!

RIBS!!! :party:

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Smoking over chunks of cherry wood at 225*F
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After 4 hours, I wrapped them in foil with some apple juice
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Smoke for an hour, wrapped, then one final hour, unwrapped
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Just a tad over cooked for my liking, but still delicious!
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First bite
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Second bite, lol
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*Bonus pics! (side dish, lol)
Jeff Phillips' "Pig Candy"
https://www.smoking-...=JJK5kK4M899lWb

Thick cut bacon, basted with maple syrup, light dusting of BBQ rub, and topped with brown sugar

Didn't have any "real" maple syrup, so I had to go with what I had
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Drizzled with some Jameson honey for good measure
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Smoke for an hour, then flip. Sprinkle with some more brown sugar. Smoke for one more hour
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BOOM. Pig Candy
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NOM NOM NOM NOM!!!

:cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#11 Thegreenchilemonster

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Posted 17 June 2018 - 04:19 PM

That is some gooooooood looking pork there, Mike!

#12 Walchit

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Posted 17 June 2018 - 05:50 PM

Happy Father's Day to all the other Dads out there! Hope you're enjoying your day as much as I am!

RIBS!!! :party:

attachicon.gif IMG_6795.JPG
attachicon.gif IMG_6796.JPG
attachicon.gif IMG_6797.JPG
Smoking over chunks of cherry wood at 225*F
attachicon.gif IMG_6801.JPG

After 4 hours, I wrapped them in foil with some apple juice
attachicon.gif IMG_6802.JPG
attachicon.gif IMG_6803.JPG

Smoke for an hour, wrapped, then one final hour, unwrapped
attachicon.gif IMG_6809.JPG
Just a tad over cooked for my liking, but still delicious!
attachicon.gif IMG_6811.JPG
First bite
attachicon.gif IMG_6812.JPG
Second bite, lol
attachicon.gif IMG_6813.JPG

*Bonus pics! (side dish, lol)
Jeff Phillips' "Pig Candy"
https://www.smoking-...=JJK5kK4M899lWb

Thick cut bacon, basted with maple syrup, light dusting of BBQ rub, and topped with brown sugar

Didn't have any "real" maple syrup, so I had to go with what I had
attachicon.gif IMG_6804.JPG
Drizzled with some Jameson honey for good measure
attachicon.gif IMG_6805.JPG
Smoke for an hour, then flip. Sprinkle with some more brown sugar. Smoke for one more hour
attachicon.gif IMG_6808.JPG
BOOM. Pig Candy
attachicon.gif IMG_6818.JPG
attachicon.gif IMG_6819.JPG
NOM NOM NOM NOM!!!

:cheers:


Dammit mike! This is why I quit going to your bbq thread... Now I come in here and its pig candy! Lol. One of these days I will get a smoker. I want to build one but I haven't gotten around to it.

All the food in here is looking great!

#13 sobelri

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Posted 24 June 2018 - 03:50 PM

Some beef plate ribs

 

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#14 SavinaRed

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Posted 25 June 2018 - 07:43 AM

RG that 3rd pic down showing the marbling on those beef ribs is money.  Can't wait to see what you do with em.  :)

how long did you smoke the ribs and at what temp, thx !



#15 Rajun Gardener

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Posted 25 June 2018 - 08:21 AM

I cooked those at about 250 for 5-6 hours. You can tell when they're done by probing the meat, it should feel like butter.



#16 SmokenFire

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Posted 25 June 2018 - 04:04 PM

Two racks of spares we did yesterday.  Tried a new rub with a bit more ancho & smoked serrano powder in it thus the lack of sauce.  They came out great.  No other pics as we hoover em! 

 

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It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#17 FreeportBum

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Posted 27 June 2018 - 12:59 PM

ribs.jpg



#18 ColdSmoke

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Posted 27 June 2018 - 01:12 PM

5 1/2 hours on the BGE. Blend of pecan and apple. Pulled at 190. Some of the best I've made in long time. 

 

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#19 FreeportBum

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Posted 15 July 2018 - 06:55 PM

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#20 Rajun Gardener

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Posted 03 August 2018 - 08:41 PM

I cooked some spares, A La Cow!

 

I didn't add wood but used Royal Oak Classic Premium charcoal and I'm happy with the smoke flavor. You can see wood chips in the briquets, it burned good and the smoke isn't over powering.

 

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I found these in the discount cooler, I had to rescue them before some Yahoo tried to make a gravy.

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Even if they sucked the dog would love them for $7.50

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I used Worshitshire for a binder and topped with SPG and extra BP. Smoked/Q'd for 3 hours at 260 then wrapped with "Better than Bouillon" beef base I used to make a broth then back on the drum.

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3 hours later I pulled them and wrapped in a towel on the counter for an hour, notice the color change from before wrap and after. That crap about foil doesn't give color is bunk. I pulled these at 210, that seems to be the magic number for me when cooking beef. These are super tender and have a great beef flavor. FYI==The flavor of beef ribs is twice as good as brisket even if you over load the brisket with beef base or broth. Try it and you tell me. 

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The payoff!!!!

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I did eat healthy, sweet potato with butter and cinnamon I wrapped with foil on the drum and pasta salad.

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